The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Velveted prawns with sweetcorn soup

You'll need

800 gm uncooked king prawns, peeled, shells reserved, meat coarsely chopped 35 gm (¼ cup) cornflour 1 tsp bicarbonate of soda 80 ml (1/3 cup) olive oil, plus extra for serving 2 onions, finely chopped ½ tsp cumin seeds 3 corn cobs, kernels removed 100 ml dry white wine 5 garlic cloves, crushed 2 tbsp chilli oil ½ cup (loosely packed) basil 2 kipfler potatoes (about 120gm each), cut into to 1cm dice Pinch of saffron threads 2 spring onions, thinly sliced diagonally to serve   Prawn stock 2 each onions, celery stalks and carrots, coarsely chopped 1 fennel bulb, coarsely chopped 6 garlic cloves 150 ml olive oil 5 flat-leaf parsley stalks 4 thyme sprigs 1 fresh bay leaf 6 black peppercorns Finely grated rind of 1 orange


  • 01
  • For prawn stock, process vegetables and garlic in a food processor to form a paste. Heat oil in a large saucepan over medium heat, add paste, stir occasionally until golden (10-12 minutes). Add prawn shells, crush with a wooden spoon and stir occasionally until coloured (5-7 minutes). Add herbs, peppercorns, orange rind and 2 litres cold water and bring to the boil. Skim surface (discard scum), reduce heat to low, simmer until well flavoured (40-50 minutes), strain through a muslin-lined sieve to yield 1.2 litres (discard solids) and refrigerate until required.
  • 02
  • Combine prawns, cornflour and bicarbonate of soda in a bowl and massage mixture into prawns (2-3 minutes). Transfer to a sieve, rinse under cold water and massage prawns again to remove cornflour mixture. Drain well and refrigerate until required.
  • 03
  • Heat olive oil in a saucepan over medium heat, add onion, stir occasionally until golden (5-7 minutes). Add cumin, sauté until fragrant (30 seconds-1 minute), add two-thirds of the corn, sauté until opaque (5-7 minutes). Deglaze with white wine, add stock, bring to the boil over medium heat, add garlic and chilli oil. Reduce heat to low, simmer until well flavoured and corn is tender (30-35 minutes). Add basil, strain through a fine sieve into a bowl over ice (reserve liquid). Purée solids with enough reserved liquid (about 1 litre) to form a smooth soup, transfer to a saucepan, add potato, saffron and remaining corn. Simmer over medium-high heat until potato is tender (7-10 minutes). Add prawns, stir until barely cooked through (1-2 minutes), season to taste. Serve hot scattered with spring onion and drizzled with olive oil.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

“At a fantastic meal at Sean’s Panaroma at Bondi Beach, the velveted prawn and sweetcorn soup was the standout dish. I’m hoping chef Sean Moran will share the recipe.”
Lyn Mayo, Brighton, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.